I don't exactly make the most beautiful omelettes, but I was inspired by my husband's procurement of 11 pounds (11 pounds!) of asparagus. So, I threw the asparagus in a pan with some chunks of frozen Mirepoix and a tiny bit of garlic. This mirepoix batch had extra mushrooms, so it's even more perfect for a little omelette. After the veggies were sizzling, I poured in beaten eggs and let the heat do its thing. When it was ready I topped it with blue cheese. Deliriously delicious.
Of course, if your husband comes home with 11 pounds of a different type of veggie, feel free to throw it in the pan!
Here's how to make Mirepoix. I keep a bag of it that I chop off when I need it. However, you could always freeze it in ice cube trays for individual meals like this omelette.
Find more recipes and inspiration here.